Pemanfaatan ekstrak kulit pisang raja dalam pembuatan produk permen jelly dengan konsentrasi karagenan dan suhu pemasakan yang berbeda = Utilization of king banana peel extract in the making of jelly candy products with different concentration of carrageenan and cooking temperature

Indrawari, Liana (2021) Pemanfaatan ekstrak kulit pisang raja dalam pembuatan produk permen jelly dengan konsentrasi karagenan dan suhu pemasakan yang berbeda = Utilization of king banana peel extract in the making of jelly candy products with different concentration of carrageenan and cooking temperature. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kulit pisang yang telah matang mengandung antioksidan yang cukup tinggi. Antioksidan dari kulit pisang bisa didapatkan dengan cara ekstraksi. Permen jelly dapat dijadikan sebagai makanan pembawa untuk asupan antioksidan dengan mengganti bahan bakunya, sehingga perlu dilakukan inovasi pada bahan yang digunakan dalam pembuatan permen jelly agar memiliki kandungan antioksidan. Penelitian ini bertujuan untuk memanfaatkan kulit pisang dalam pembuatan permen jelly dengan penambahan karagenan sebagai gelling agent dan suhu pemasakan yang berbeda. Kulit pisang diekstraksi dengan metode maserasi menggunakan dua pelarut yang berbeda yaitu etanol dan isopropil alkohol. Permen jelly dibuat dengan melakukan kajian variasi konsentrasi karagenan 0, 2, dan 3% dan kajian suhu pemasakan 70, 80 dan 90°C. Sampel dilakukan pengujian kadar air, total padatan terlarut, nilai pH, aktivitas antioksidan, warna, tekstur (hardness dan gumminess). Hasil menunjukkan bahwa penggunaan pelarut etanol mampu menghasilkan ekstrak kulit pisang dengan aktivitas antioksidan sebesar 2.059,21 ppm dibandingkan dengan pelarut isopropil alkohol. Formulasi terbaik dalam pembuatan permen jelly kulit pisang dilakukan pada konsentrasi karagenan 3% dan suhu pemasakan 90°C. Formulasi tersebut mampu menghasilkan permen jelly dengan kadar air 20,96%; pH 4,63; total padatan terlarut 24,9 °Brix; dan °Hue 53,83. Namun, keseluruhan formulasi menghasilkan aktivitas antioksidan yang masih sangat lemah. / Ripe banana peels contain high enough antioxidants. The antioxidants from banana peels can be obtained by extraction. Jelly candy can be used as a carrier for antioxidant intake by replacing its raw materials, so it is necessary to innovate on the ingredients used in making jelly candy so that it contains antioxidants. This study aims to utilize banana peel in jelly candy production with various concentrations of carrageenan as a gelling agent and cooking temperature. Banana peels were extracted by maceration method using two different solvents, i.e. ethanol and isopropyl alcohol. Jelly candy was made by studying variations in the concentration of carrageenan 0%; 2% and 3% and study of cooking temperature of 70, 80 and 90°C. Samples were tested for moisture content, total dissolved solids, pH value, antioxidant activity, color, texture (hardness and gumminess). The results showed that the use of etanol was able to produce banana peel extract with a antioxidant activity of 2.059,21 ppm than isopropyl alcohol. The best formulation for making banana peel jelly candy is done at a carrageenan concentration of 3% and a cooking temperature of 90°C. The formulation is able to produce jelly candy with a moisture content of 20.96%; pH 4,63; total dissolved solids 24.9 °Brix; and °Hue 53,83. All of formulation produced poor antioxidant activity.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Indrawari, LianaNIM01034170063liana.indrawari@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorEveline, EvelineNIDN0308048201eveline.fti@uph.edu
Uncontrolled Keywords: ekstraksi; karagenan; kulit pisang; pelarut; permen jelly
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 6782 not found.
Date Deposited: 22 Feb 2021 02:29
Last Modified: 22 Feb 2021 02:29
URI: http://repository.uph.edu/id/eprint/21512

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